So I finally got into the kitchen to try out the lemon curd recipe from the MoF. It turned out to be fairly good, though I wouldn’t call it lemon curd (more like thick lemon syrup). Still, it works in a pinch, especially as a filling, and doesn’t require any eggs.
In a sauce pan, mix together one teaspoon of cornflour and 2-3 tablespoons of sugar (go with three if you want things super sweet). Add in the zest of one lemon and mix. Beat in four tablespoons of lemon juice and three tablespoons of water, then turn on low heat. Whisk over low heat until it starts to thicken, then add in two tablespoons of margarine. Continue whisking until thickened, about ten minutes all together. Then turn of the heat and whisk to blood temp or lower, to avoid lumps. Pour into a jar and cool before storing in the fridge.
I did have to change this recipe a bit, because I wasn’t going to use lemon squash when I actually had lemons. Despite the color, this does taste quite a lot like lemon curd.